Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By-Products
超声波、高压和脉冲电场处理对红甜菜副产品中甜菜碱提取及储存稳定性的比较评价
期刊:Journal of Food Science
影响因子:3.4
doi:10.1111/1750-3841.70572
Yeasmen, Nushrat; Bhuiyan, Md Hafizur Rahman; Gariepy, Yvan; Taherian, Ali R; Dumont, Marie-Josée; Ramaswamy, Hosahalli; Orsat, Valérie
